Pasteurized in-shell chicken eggs and method for production...

Details Pasteurized in-shell chicken eggs and method for production... Pasteurized in-shell chicken eggs and method for production...

A - Human Necessities

23

L

A23L 1/32 (2006.01) A23B 5/005 (2006.01)

Patent

CA 2229270

A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128 °F to 138.5 F. That temperature is maintained and controlled for times within parameter line A and parameter line B of Figure 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less then the albumen functionality of a corresponding unpasteurized in-shell egg.

Un procédé permet de pasteuriser dans leur coquille des oeufs de poules, les oeufs étant chauffés jusqu'à ce que la partie centrale du jaune atteigne une température de 128 à 138,5 DEG F. On maintient cette température pendant une durée précise, entre les lignes des paramètres A et B de la figure 1, suffisamment pour que toute espèce de Salmonella présente dans ce jaune soit réduite d'au moins 5 logarithmes, mais pas suffisamment pour que les fonctions de l'albumine de l'oeuf, mesurées en unités Haugh, soient nettement atténuées par rapport à celles de l'albumine d'un oeuf similaire en coquille et non pasteurisé.

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